We are covering the spectrum here at Just really good recipes. Today, we are wading into the depths of cookie bliss. Peanut butter cookies are suiting up next. Life is about balance after all!

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Peanut butter cookies originated in the kitchens of the United States at the turn of the 20th century. A heartfelt thank you to that genius baker for creating this gorgeous cookie. The ultimate measured balance of salty and sweet. I am enjoying one as I write!

This post includes three recipes, all peanut butter cookies. The featured recipe is 1. Three ingredient hero, a 3 ingredient cookie, and now the preferred choice as it is so quick and easy. There is also 2. A classic winner, a classic recipe which is a more standard cookie recipe in long form, similar to one you’d find in a bakery. It used to be the recipe I baked on repeat. The third recipe, 3. A healthy champ is arguably a healthier cookie made from all natural peanut butter, and maple syrup (though you can use sugar if that suits you).

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After years of trying multiple recipes for peanut butter cookies, the 3 ingredient recipe I am featuring in this post is now the solid favourite; rich, decadent, and indulgent.

These 3 ingredient peanut butter cookies have been getting rave reviews from my resident food critics (aka. my children) and, I enjoy the quick fix of a freshly baked cookie with next to no clean up; all done in 15 minutes start to finish.

Once you have made these, you never need the recipe again! It is simply 1/2 cup (100 g) sugar, 1 cup (250 g) of smooth peanut butter, and 1 egg. The only caveat to this 3 ingredient recipe is that I do strongly recommend you let the cookies cool fully to room temperature prior to eating. With traditional cookies, consuming while still warm (from the oven) is part of the fun, but with the 3 ingredient version, just don’t! Why you may ask? The reason is two fold. Firstly, the egg needs to cool otherwise you can taste it (at least I can). Once it is cooled it is just an absolute delight. Secondly, this cooling rule also applies to peanut butter cookies in general, the cookies comes out of the oven very soft. As the cookie cools to room temperature, the firm cookie structure develops. This is another reason not to over bake peanut butter cookies as they will be crunchier once they have fully cooled.

THE RECIPES

#1 - Three ingredient hero

3 ingredient peanut butter cookies

A few notes: It is possible to use all-natural, organic, or any peanut butter, but be sure to stir it really well before measuring the amount needed. You need to ensure all the oils are mixed back into the peanut butter. I recommend using regular creamy peanut butter like Skip, Jiffy, Peter Pan or Kraft for this 3 ingredient recipe.

Makes 9 standard sized cookies

Ingredients

1 cup (250 g) creamy peanut butter

1/2 cup (100 g) granulated sugar

1 large egg

Method

1. Preheat the oven to 350 F (180 C).

2. Line a large baking sheet with parchment paper.

3. In a bowl, mix the peanut butter, sugar, and egg together until smooth and creamy. Using a spatula or the back of a spoon to combine and mix the ingredients is easiest.

4. Create (golf ball sized) dough balls (option to roll in sugar if you like), and place onto the prepared baking sheet about 2 inches apart. The dough will be very tacky so be sure to wet your hands before rolling into ball shape. Flatten each cookie slightly (these cookies do not spread or change shape in the oven) into a smooth round shape, then use the back of a fork to create the iconic criss-cross pattern.

   

5. Bake for 10-12 minutes, or until the cookies are just turning golden brown.

6. Remove from the oven, and let sit for at least 5 minutes on the pan, then transfer to a cooling rack to completely cool.

   

#2 - Classic winner

Traditional Peanut butter cookies

Ingredients

1 1/2 cup (180 g) all-purpose flour

1/2 cup (113 g) butter unsalted at room temperature

1 cup (250/258 g) peanut butter

1/2 cup (100 g) brown sugar, lightly packed

1/2 cup (100 g) sugar

1 tsp (5mL) vanilla extract

1 egg large, room temp

3/4 tsp (3 g) baking powder

Method

1. Preheat over to 350 F (180 C).

2. Combine (whisking is best) the flour and baking powder together.

3. Cream butter and sugars together with a mixer, you want a light fluffy mixture. Option to add an extra pinch or two of sea salt.

4. Add the peanut butter to the butter and sugar mixture, combine well.

5. Then add the egg and vanilla extract. Now, combine the flour mixture and beat/mix until incorporated.

6. Roll dough into golf ball sized balls, and place on baking sheet lined with parchment paper.

7. Flatten cookies with a fork in the traditional criss-cross pattern.

8. Bake cookies for about 10-12 minutes.

9. Allow cookies to cool completely on the baking sheet.

#3 - A healthy champ (2 ingredients)

Before you begin take note, you need to use natural peanut butter for this recipe. The cookies won't turn out the same if you use sweetened/processed peanut butter. Be sure your peanut butter is at room temperature before using them. Also, ensure the peanut butter is fully stirred before baking (no streaks of oil).

If the cookies seem too runny, add some granulated sugar or even a tablespoon of flour. The dough will be very tacky so be sure to wet your hands before rolling into ball shapes.

• You can use powdered sugar instead of maple syrup; for this, you can use 1/4 cup to 1/3 cup granulated sugar (the quantity of sugar is to your taste).

1 cup (258 g) Creamy Natural Peanut Butter (Unsweetened)

2 Tbsp (40 g) Pure Maple Syrup (or granulated sugar)

Method

1. Preheat the oven to 350 F (180 C).

2. Line a large baking sheet with parchment paper.

3. in a bowl, mix the peanut butter, and maple syrup (sugar) together until smooth and creamy. Using a spatula or the back of a spoon to combine and mix the ingredients is easiest.

4. Create (golf ball sized) dough balls (option to roll in sugar if you like), and place onto the prepared baking sheet about 2 inches apart. Flatten each cookie slightly (these cookies do not spread or change shape in the oven) into a smooth round shape, then use the back of a fork to create the iconic criss-cross pattern.

5. Bake for 10-12 minutes, or until the cookies are just turning golden brown.

6. Remove from the oven, and let sit for at least 5 minutes on the pan, then transfer to a cooling rack to completely cool.

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Serve and enjoy!

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Did you know that if you hit the heart button at the top or bottom of this post, it makes it easier for people to find us all at Just really good recipes!